Want a richer, more gelatinous stock? Learn the secrets to maximizing collagen extraction, from choosing the right bones to controlling your simmer.
1 Answer
To maximize gelatin extraction when making stock, use bones rich in collagen like knuckles and feet, and simmer the stock for a long time (12-24 hours) at a low temperature with a slightly acidic environment.
Detailed Explanation:
Gelatin, derived from collagen, is what gives stock its rich body and mouthfeel. Here's how to maximize its extraction:
Choose the Right Bones: Bones with a high proportion of cartilage and connective tissue are key. Knuckle bones, feet (chicken or beef), and necks are excellent choices. These contain a lot of collagen.
Roast the Bones (Optional): Roasting the bones before simmering adds depth of flavor to the stock. Roast them at around 400°F (200°C) until they are nicely browned, but not burnt.
Acidic Environment: Adding a splash of vinegar or lemon juice to the stockpot helps break down the collagen. About 1-2 tablespoons of vinegar per gallon of water is sufficient.
Low and Slow Simmer: A long, slow simmer is crucial. Aim for 12-24 hours. The low temperature allows the collagen to gently break down into gelatin without scorching the stock. Avoid a rolling boil, which can emulsify fats and make the stock cloudy.
Water Level: Ensure the bones are fully submerged in water throughout the simmering process. Add more water as needed to maintain the level.
Skim the Impurities: During the first few hours of simmering, skim off any foam or impurities that rise to the surface. This will result in a clearer stock.
Cool and Strain: Once the stock has simmered for the desired time, let it cool slightly before straining it through a fine-mesh sieve lined with cheesecloth. This removes any remaining solids.
Pro Tip:
Don't add salt to the stock while it's simmering. Salt can inhibit the breakdown of collagen. Season the stock to taste after it's finished and reduced.